ingredients:

3 eggplants (or 1 eggplant,
and two zucchini)
2 lbs of ground beef or lamb
(or one pound of each)
2 onions, chopped
1 clove garlic, minced
½ tsp nutmeg
2 TBSP parsley
1 eight oz. can
of tomato sauce
½ cup red wine
olive oil
butter or margarine
Parmesan cheese
salt and pepper to taste

ingredients for
cream sauce (béchamel):

2 cups hot milk
3 TBSP flour
¼ cup butter or margarine
salt and pepper to taste

What is Moussaka? It's a Greek dish similar to lasagna, but with vegetables instead of noodles, and a cream sauce on top. It's very rich, so unless you have a lot of people to eat it, you'll probably end up with leftovers. If I end up with too much though, I can always find someone that's more than happy to take some.

Peel eggplant (and zucchini, if using) and cut lengthwise into ½ inch slices.

Sauté ground meat in butter, salt and pepper, onions, and garlic until browned.

Add parsley, tomato sauce, and wine. Simmer for 25 minutes.

In greased baking pan (9x13x2) layer eggplant then meat mixture, then sprinkle cheese, then zucchini (or more eggplant if zucchini is not used), then meat mixture, then cheese. Repeat until all of the ingredients are used.

Top with cream sauce, and sprinkle with additional cheese.

After moussaka is completely assembled, bake at 350°F for 1 hour.

Cream Sauce (béchamel):

Melt butter in pan.

Add flour and stir until smooth.

Gradually add hot milk, stirring constantly until thickened.

Season with salt and pepper to taste.

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